An elegant, sweet Rwandan coffee with good acidity and delicate, fruity notes of pink grapefruit and red berries. The Shyira washing station has existed since 2017 and is located at an altitude of 2000m, collecting coffee cherries from neighboring producers. This station is the highest known in Rwanda and comes from a region (Nyabihu) where few washing stations are located, making it more or less unique, in its own way. From this batch, all the cherries are sorted by hand to remove any that are under-ripe, damaged or foreign bodies. The cherries are then submerged in vats before being pulped. The coffee then undergoes a 12-hour fermentation in concrete vats, during which time the fermented parchment is stirred several times a day to remove any residual mucilage. After a final rinse, the coffee is taken to a pre-drying area, where the beans are again sorted by hand to remove any damaged, discolored or broken beans. Finally, the coffee is dried and turned over regularly throughout the day for 30 days.